WorksheetsIHS Culinary Safety and Sanitation Exam
Total questions: 40
Worksheet time: 20mins
How much time should you spend washing your hands?
5 seconds
10 seconds
20 seconds
30 seconds
Cross contamination is:
When bacteria spreads from one surface to another.
When you wipe with a sanitized cloth.
Protein-rich foods that support the rapid growth of harmful bacteria.
Nothing to be concerned about.
Which foodborne illness can be found in poultry and eggs?
E. Coli
Salmonella
Shigella
Botulism
Which type of sink should be used to wash dishes?
Mop Sink
Handwashing Sink
Prep Sink
Three Compartment Sink
What foods should be stored in a separate container on the bottom shelf of the refrigerator?
Ground Beef
Steak
Poultry
Seafood
What is HACCP?
How advanced chefs control portions.
Hazard analysis and critical control point.
Heating and cooking control portions.
Healthy analysis and cooking clean products.
Why must potentially hazardous food be kept out of the danger zone?
To prevent the rapid growth of bacteria.
To prevent altering the smell and color of food.
To prevent food from becoming stale.
To prevent frozen foods from thawing.
What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
You must pour liquid chlorine directly onto the work surface.
You must use a clean cloth soaked in sanitizer solution.
You must wipe off the table with paper towels.
You must use a clean cloth soaked in hot soapy water.
Bulges, rust, leakage, and dents are all signs of:
Dry and canned goods spoilage.
Tainted dairy products.
Damage refrigerated and frozen foods.
Food that should be donated.
What are some of the food-contact surfaces that must always be washed and sanitized?
Bathrooms, floors, and walls in the kitchen.
Break room and laundry room.
Freezer and refrigerator doors.
Cutting boards, knives, utensils, and equipment.
Bleach sanitizers, store-bought sanitizers, and iodine sanitizers are all effective in reducing:
Oxygen and food particles.
Bacteria and viruses.
Molds and moisture.
Parasites and worms.
SDS stands for:
Safety Data Sheet
Safety Delivery Sheet
Sanitation Disposal System
Sanitation Delivery System
What is the purpose of an SDS?
To provide information for first aid for workplace injuries.
To provide information for proper safety and sanitation procedures.
To provide information for classroom procedures.
To provide information about safely handling chemicals in the kitchen.
Foods must cool down from 70 degrees to 41 degrees within:
1 hour
2 hours
4 hours
6 hours
Cooking grease should be disposed of:
Down the disposal with hot running water.
Pour down any available sink.
In the trash can.
In a designated grease trap area.
What should you do, as a food service worker, do if a person has an allergic reaction in your food establishment?
Call 911 and tell your manager.
Call the health department, because they know what to do.
Ask if there is a doctor in the restaurant.
Check if they are conscious and perform CPR.
What is the FIRST thing you should do if you notice that a dining room customer is choking?
Perform mouth to mouth.
Check to see if they can speak.
Fill out an incident report.
Perform the Heimlich Maneuver.
If you cut your hand in the kitchen, you must first:
Notify the teacher.
Keep working and hope the bleeding stops.
Suck on your fingers.
Call 911.
Why must kitchens use class K fire extinguishers?
Because K means kitchen.
Because they are bigger.
Because they are for fighting grease fires.
There is no reason. All Fire extinguishers are the same.
When using the fire extinguisher, what does the acronym PASS mean?
Pull, Arch, Squeeze, Sweep
Pin, Aim, Squeeze, Soak
Push, Aim, Squeeze, Sweep
Pull, Aim, Squeeze, Sweep
What regulatory agency is responsible for regulating workplace safety?
Maricopa County Health Department (MCHD)
United States Department of Agriculture (USDA)
Occupational Safety and Health Administration (OSHA)
Food and Drug Administration (FDA)
What regulatory agency is responsible for regulating local food and sanitation laws in the kitchen?
Maricopa County Health Department (MCHD)
United States Department of Agriculture (USDA)
Occupational Safety and Health Administration (OSHA)
Food and Drug Administration (FDA)
Dry storage, cleaning supplies, and sanitizers should be stored at least ____ inches off the floor.
2
10
6
12
Place the following steps in order for the dishwashing process. Which action is Step 1? Options: Scrape, Wash, Rinse, Sanitize, Air Dry.
Scrape
Wash
Rinse
Sanitize
Air Dry
Place the following steps in order for the dishwashing process. Which action is Step 2? Options: Scrape, Wash, Rinse, Sanitize, Air Dry.
Scrape
Wash
Rinse
Sanitize
Air Dry
Place the following steps in order for the dishwashing process. Which action is Step 3? Options: Scrape, Wash, Rinse, Sanitize, Air Dry.
Scrape
Wash
Rinse
Sanitize
Air Dry
Place the following steps in order for the dishwashing process. Which action is Step 4? Options: Scrape, Wash, Rinse, Sanitize, Air Dry.
Scrape
Wash
Rinse
Sanitize
Air Dry
Place the following steps in order for the dishwashing process. Which action is Step 5? Options: Scrape, Wash, Rinse, Sanitize, Air Dry.
Scrape
Wash
Rinse
Sanitize
Air Dry
Match the following foodborne illness to the cause. Which cause best corresponds to Hepatitis A? Causes: Undercooked beef; Raw or undercooked eggs and poultry; Common in oral fecal contact; Contaminated water, typically ice cubes; Found in improperly canned foods.
Undercooked beef
Raw or undercooked eggs and poultry
Common in oral fecal contact
Contaminated water, typically ice cubes
Found in improperly canned foods
Match the following foodborne illness to the cause. Which cause best corresponds to Botulism? Causes: Undercooked beef; Raw or undercooked eggs and poultry; Common in oral fecal contact; Contaminated water, typically ice cubes; Found in improperly canned foods.
Undercooked beef
Raw or undercooked eggs and poultry
Common in oral fecal contact
Contaminated water, typically ice cubes
Found in improperly canned foods
Match the following foodborne illness to the cause. Which cause best corresponds to E. Coli? Causes: Undercooked beef; Raw or undercooked eggs and poultry; Common in oral fecal contact; Contaminated water, typically ice cubes; Found in improperly canned foods.
Undercooked beef
Raw or undercooked eggs and poultry
Common in oral fecal contact
Contaminated water, typically ice cubes
Found in improperly canned foods
Match the following foodborne illness to the cause. Which cause best corresponds to Salmonella? Causes: Undercooked beef; Raw or undercooked eggs and poultry; Common in oral fecal contact; Contaminated water, typically ice cubes; Found in improperly canned foods.
Undercooked beef
Raw or undercooked eggs and poultry
Common in oral fecal contact
Contaminated water, typically ice cubes
Found in improperly canned foods
Match the following foodborne illness to the cause. Which cause best corresponds to Norovirus? Causes: Undercooked beef; Raw or undercooked eggs and poultry; Common in oral fecal contact; Contaminated water, typically ice cubes; Found in improperly canned foods.
Undercooked beef
Raw or undercooked eggs and poultry
Common in oral fecal contact
Contaminated water, typically ice cubes
Found in improperly canned foods
What is the purpose of a HACCP plan?
A plan that spells where the food is stored in the walk-in.
A plan for preparing food safely from receiving to the time it is put in front of the customer.
A plan for storing leftover food that will be used and reheated the next day.
A plan for controlling cross contamination.
What do the letters of FATTOM stand for?
Food, Acid, Time, Temperature, Oxygen, and Moisture.
Frequent, Acid, Time, Toxic, Old, Moisture.
Food, Activity, Time, Temperature, Oxygen, and Moisture.
Frequent, Activity, Towards, Toxic, Oxygen, Moisture.
What does FIFO mean?
Fill in fill out
Food in food out
First in first out
Fly in Fly out
Metal shavings from opening a can lid fall under what category of hazards?
Biological
Chemical
Physical
Psychological
What temperature range determines the “Danger Zone”?
41F-135F
40F-145F
45F-145F
38F-141F
Dish Soap:
Destroys most microorganisms
Can be used in place of a sanitizer
Removes surface particles
Should not be used in kitchens.
You can safely cool food by throwing it into the refrigerator.
True
False
